Appetizers
This Argentinian ham and cheese empanadas recipe brings the soul of Buenos Aires to your kitchen with flaky, golden pastry and a savory filling that’s impossible to resist.
The secret lies in the dough’s delicate balance of fat and flour, creating layers so crisp they shatter at the first bite. I’ve perfected this technique after years of testing—no shortcuts, just authentic flavor that transports you to a bustling Argentine parrilla.
The filling is where the magic happens: tender jamón cocido (Argentinian cured ham) and melted provolone cheese wrapped in a spiced embrace of cumin and paprika. What sets these apart is the careful folding technique—half-moons that seal tightly to hold the filling without leaking.
Whether you fry them until golden or bake for a lighter version, the result is always the same: crisp edges and a filling so rich it melts in your mouth.
Serve these empanadas warm with a side of chimichurri or a crisp green salad to cut through the richness. They’re perfect for game day, dinner parties, or a cozy night in when you crave something hearty yet elegant.
The dough is forgiving, the filling is foolproof, and the payoff is a dish that feels like a restaurant-quality treat—straight from your own kitchen.
Once you master the fold, you’ll never buy frozen empanadas again. The key is patience: letting the dough rest, handling it gently, and baking until the crust turns that perfect golden brown.
Trust me, the first time you bite into one still warm from the oven, you’ll understand why these are Argentina’s most beloved street food.
Ingredients for argentinian ham and cheese empanadas
Flaky dough, tender ham, and melty cheese—these 12 ingredients bring Buenos Aires to your kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Plus 2 tbsp for dusting |
| Cold Unsalted Butter 🧈 | 1 cup | Cut into small cubes |
| Ice Water 💧 | ½ cup | For dough elasticity |
| Jamón Cocido 🥓 | 1 lb | Thinly sliced, store-bought or homemade |
| Provolone Cheese 🧀 | 8 oz | Shredded, semi-soft variety |
| Ground Cumin 🌿 | 1 tsp | Freshly toasted preferred |
| Smoked Paprika 🌶️ | 1 tsp | For authentic smoky flavor |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Olive Oil 🫒 | ½ cup | For frying, high smoke point |
| Egg 🥚 | 1 whole | For egg wash |
| Cornstarch 🌾 | 2 tbsp | For crispier crust |
The dough is all about the butter. European-style butter like Plugrá or Land O'Lakes works best—it has more fat and less water. If you're using salted butter, cut the salt in half. For the flour, King Arthur or Caputo Tipo 00 (if you can find it) gives the best results, but all-purpose flour works fine. The secret is keeping everything cold: chill your butter, use ice water, and work quickly. Jamón cocido is non-negotiable here—La Saleta or Jamón del Valle brands are my go-to, but any good-quality cured ham will do. Look for slices that are tender but not falling apart.
No jamón cocido? High-quality ham from the deli counter works in a pinch, but it won't have the same melt-in-your-mouth texture. Provolone is key—semi-soft provolone melts beautifully, while hard provolone stays too firm. For the spices, if you can't find smoked paprika, regular paprika plus a pinch of liquid smoke gets you close. The dough gets sticky, so have your cornstarch ready—sprinkle it on your work surface and rolling pin like confetti. And if you're short on time, pre-shredded cheese works, but freshly grated is worth the extra minute.
Dough keeps best wrapped in plastic in the fridge for 2 days or frozen for 3 months. The filling can be prepped ahead and stored for 1 day in the fridge. For crispier empanadas, fry them fresh—3-4 minutes per side until golden brown. If baking, 425°F for 18-20 minutes until puffed and golden. Leftovers reheat beautifully in a 350°F oven for 10 minutes—just cover them with foil to keep them from drying out. Serve with chimichurri on the side for that authentic Argentine touch.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by this butter-and-flour dough—just mix, fold, chill. No rolling pin required; you can even cut the circles freehand if you’re in a rush. The cold butter keeps it tender, and the ice water makes it hold together like magic.
- Salty-Sweet Magic: That jamón cocido—sliced thin, slightly salty, with just the right bite—paired with melty provolone? It’s the kind of combo that makes you forget to chew. Honestly, the first time I tasted it, I nearly dropped my fork.
- Picnic to Party: These empanadas are my go-to for anything: a quick lunch, a tailgate, or even a last-minute potluck. Freeze half the batch, and you’ve got a backup for when life gets busy. (Yes, even on a Tuesday night.)
- Budget-Friendly Staples: Flour, butter, cheese, and ham? All pantry basics that won’t break the bank. A single batch feeds four, and leftovers reheat beautifully—crispy outside, gooey inside, every time. My wallet and my taste buds both win.
Step-by-step instructions for Argentinian ham and cheese empanadas
Master the art of flaky pastry and savory filling with this foolproof method.
Make the Flaky Dough
In a food processor, combine the 3 cups all-purpose flour and 2 tbsp cornstarch. Pulse just until blended. Add the 1 cup cold unsalted butter (cut into small cubes) and pulse again until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for flaky layers.
With the processor running, gradually add the 0.5 cup ice water through the feed tube. Pulse until the dough just comes together—it should hold when pressed but still feel slightly crumbly. Avoid overworking the dough or it will develop gluten and become tough. Transfer the dough to a lightly floured surface and gently knead just until smooth, about 30 seconds. Wrap in plastic and refrigerate for 30 minutes to firm up.
Prepare the Spiced Filling
In a mixing bowl, combine the 1 lb thinly sliced jamón cocido and 8 oz shredded provolone cheese. Add the 1 tsp ground cumin, 1 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper. Mix gently with your hands until the spices are evenly distributed. The filling should be moist but not wet—if it feels too dry, add 1-2 teaspoons of ice water to help bind it.
Here's the thing—don't overmix. You want the spices to coat the meat and cheese evenly without breaking down the texture. The cumin and smoked paprika are what give these empanadas that authentic Argentinian flavor, so don't skip this step. Taste the mixture and adjust seasoning if needed.
Roll and Cut the Dough
Divide the chilled dough into 4 equal portions (about 8 ounces each). Working with one portion at a time, roll it between two sheets of parchment paper into a 12-inch circle about 1/8-inch thick. I use a rolling pin, but pressing with my hands works too. The key is even thickness—this ensures even baking and crispiness.
Cut the circle into 8 equal wedges using a sharp knife or pizza cutter. You'll want to make 1-inch wide cuts from the center to the edge, then make a second set of cuts perpendicular to the first to create triangular wedges. Keep the other dough portions covered to prevent drying.
Assemble and Fold the Empanadas
Place about 2 tablespoons of filling near the wide end of each dough wedge. Fold the sides inward about 1 inch, then fold the top corner down to form a triangle. Press the edges firmly to seal, then crimp with a fork or your fingers. The goal is to create a tight seal that won't leak during frying.
Place the assembled empanadas on a parchment-lined baking sheet, seam-side up. Brush the tops with the 1 whole egg beaten with 1 tablespoon water for a golden finish. Cover with plastic wrap and refrigerate for 20 minutes while you prepare to cook.
Cook to Golden Perfection
Heat the 0.5 cup olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Fry the empanadas in batches, turning occasionally, for 3-4 minutes per side until they're golden brown and crispy. Don't overcrowd the pan or they'll steam instead of brown.
Transfer the fried empanadas to a paper towel-lined plate to drain excess oil. Serve immediately while still warm and crispy. The filling should be hot and melty inside, with that perfect balance of smoky, spiced ham and creamy provolone. If you notice any unsealed edges, simply press them closed with a fork before serving.
Pro Tips For Making Argentinian Ham And Cheese Empanadas
- Chill the Butter Properly: Take your unsalted butter out of the fridge and let it sit for 10 minutes before cutting it into the flour—it should be cold enough to hold its shape but soft enough to cut with a knife. I used to just grab it straight from the fridge and wondered why my dough kept tearing; this small step makes a world of difference when rolling.
- Slice Cheese Thinly: Shave the provolone into paper-thin layers (about 1/8-inch thick) with a sharp knife or mandoline—this ensures even melting and prevents soggy empanadas. After burning my first batch because the cheese pooled at the bottom, I learned to layer it like lasagna, not like a cheeseburger.
- Preheat Pan to Medium-High: Heat your frying pan until it’s hot enough to sizzle the first empanada within 10 seconds of contact—any lower, and you’ll end up with greasy, undercooked bottoms. I used to hover around medium and got crispy edges but a doughy center; crank it up and walk away for 2 minutes before flipping.
- Dry the Jamón First: Pat the jamón cocido thoroughly with paper towels before slicing—excess moisture turns the filling into a watery mess. I learned this after my first batch leaked like a sieve; now I treat it like a steak, wiping every last drop before assembling.
Perfect pairings for argentinian ham and cheese empanadas
Chimichurri Sauce
No Argentinian empanadas are complete without chimichurri, the vibrant green sauce that cuts through the richness.
I blend ½ cup fresh parsley, ¼ cup fresh cilantro, 3 garlic cloves, 3 tbsp red wine vinegar, ½ cup olive oil, ½ tsp red pepper flakes, and 1 tsp salt in a food processor.
Pulse until just combined—you want a chunky texture, not a smooth sauce. Drizzle generously over warm empanadas or serve on the side for dipping. 🌿
Crisp Salad Pairing
A simple arugula and radicchio salad balances the richness of the empanadas beautifully. Toss 4 cups mixed greens with ¼ cup shaved Parmesan, ¼ cup toasted pine nuts, and a light dressing of 2 tbsp olive oil and 1 tbsp lemon juice.
The peppery greens and crunchy nuts complement the savory filling perfectly.
Spicy Mojo Criollo
For a tangy kick, serve empanadas with mojo criollo—a Cuban-inspired sauce that pairs surprisingly well. Mix ½ cup olive oil, ¼ cup white vinegar, 1 tbsp tomato paste, 1 tbsp minced garlic, 1 tsp smoked paprika, ½ tsp oregano, and salt to taste.
The acidity and smokiness make every bite more dynamic. ✨
Argentinian Wine Pairings
Malbec is the obvious choice—its bold, fruity notes stand up to the spiced filling. I recommend a medium-bodied Malbec from Mendoza like Catena Zapata or Trapiche. For something lighter, a crisp Torrontés from Salta adds floral brightness. Avoid heavy reds—they’ll overpower the delicate dough.
Coffee & Dessert Finale
End your meal with a strong Argentinian coffee (café solo) and alfajoresdulce de leche ice cream for a decadent finish. 💫
Nutrition facts
Frequently asked questions
Can I make the dough without a food processor?
Cut the cold butter into the flour using a pastry cutter or your fingers until you get pea-sized pieces. Mix with ice water gradually until the dough just comes together. The key is keeping everything cold—work quickly and don't overmix. The dough should be slightly crumbly but hold when pressed.
What if my empanadas leak filling when frying?
Leaks usually mean the seal isn't tight enough. Press the edges firmly with a fork or your fingers to create a strong seal before frying. If you notice leaks while cooking, gently press them closed with a fork. For extra insurance, chill the assembled empanadas for 20 minutes before cooking—the cold dough seals better.
Can I bake these empanadas instead of frying?
Yes! Preheat your oven to 425°F and bake on a parchment-lined tray for 18-20 minutes until golden and puffed. For extra crispiness, brush with egg wash before baking. Baked empanadas are lighter but still delicious—just watch them closely to avoid over-browning.
How do I store leftover empanadas?
Cool completely, then store in an airtight container for up to 3 days at room temperature or freeze for 3 months. To reheat, bake at 350°F for 10 minutes covered with foil to prevent drying. For best texture, reheat fried empanadas in a skillet over medium heat for 2-3 minutes per side.
What's the best cheese substitute if I can't find provolone?
Use mozzarella for a milder, creamier texture or Gruyère for a nutty depth. Avoid cheddar—it gets too stringy when melted. For authenticity, a blend of provolone and mozzarella works perfectly. Shred fresh for the best melt, and adjust seasoning since different cheeses have varying salt levels.